Directions:
In a large pot, heat the oil over medium heat. Add the garlic, onion and crushed red pepper and cook over medium heat until the onion is translucent, about 7 minutes. Add the chicken broth, cilantro, and the tomatoes and their juice, bring to a boil, then lower the heat and simmer for 10 minutes.

Add the cumin, salt, lime juice and tortillas and simmer for 2 minutes.

In a blender, puree the soup in batches. Garnish with fried tortilla strips and serve.

In a large stock pot, heat the oil, than add cumin, black pepper and mustard seeds. Heat on hight until the mustard seeds start to pop.l (Keep pot covered or they will fly everywhere.)
When the mustard seeds stop popping, add the diced jalapeno, and saute for a minute longer, then add the chopped onions. Stir to coat them with the spice mixture. Once the onions are opaque, add the garlic. Lower the heat and continue to cook until everthing starts to turn golden brown. Add the tomatoes and stir, cooking on medium heat for about 15 minutes. At this point, add 2 cans of water or stock. The soup should be very chunky now, with large onion pieces and the whole tomatoes. Let it cook for another 15 mintes, coming to a rapid boil. Add the salt and reduce heat. Take half of the soup out and puree in a blender, then return to pot immediately. Cut tortillas in thin strips, then dice them into tiny bits. Add to the soup and stir. Add corn and cook on low for antoher 10 minutes. Serve topped with shredded cheddar and a dolllop of sour cream. Serve salsa and hot sauce on the side.